Welcome to Pulse

Event Space Available 

212.218.8666

GIFT CERTIFICATES AVAILABLE

Call 212.218.8666

~ Private Dining Available ~

events@pulse-restaurant.com

Dining Room
Dinner & Lunch MENU

APPETIZERS

Hummus
grilled pita olive oil 12

Polenta Fries
fontina fondue truffle oil chives 14

Four Cheese Ravioli
zucchini puree roasted tomato parmesan 12

Crab Cake
citrus aioli slaw 14

Tuna Tartar
avocado mango lime cilantro chives chili oil 16

Shrimp Cocktail
tangy cocktail sauce lemon wedge 14


SALADS

Grilled Chicken Caesar Salad
romaine parmesan cheese house-made croutons 17

Greek Salad
arugula tomato red onion olive cucumber feta
red wine
vinaigrette 15

Herb-Crusted Tuna Nicoise Salad
haricot vert egg kalamata olives capers marble potato
tomato roasted
shallot-vinaigrette 24

Pan Seared Salmon Salad
arugula cherry tomato red onion caper carrot 19

Crab Cake Salad
mesclun asparagus carrot
cucumber 19

Grilled Shrimp Salad
mesclun carrot cucumber mandarin crispy noodle
soy
vinaigrette 19

Pulse Steak Salad
mixed greens cherry tomato cucumber crispy shallot
crumbled bleu balsamic vinaigrette 17

Summer Strawberry Salad
spinach pine nuts goat cheese balsamic reduction
lemon
vinaigrette 16

Pulse Signature Sandwiches
Lobster BLT
red onion capers mixed greens citrus aioli 22

Braised Short Rib Sandwich
caramelized onion blue cheese horseradish aioli 17

Crab Cake Sandwich
romaine tomato citrus
aioli 17

ENTREES

Marinated Halibut
brussel sprouts carrot puree candied orange 25

Braised Short Rib
asparagus garlic mash potato caramelized onion 28

Sesame Crusted Seared Tuna
brown rice stir fry cucumber salad 26

Spring Vegetable Risotto
asparagus green peas mushroom goat cheese truffle oil 22

Pan Seared Salmon
beets arugula pickled shallots capers lemon 24

Sliced Hanger Steak
marble potato haricot vert pomegranate reduction 24

Lobster Risotto
maine lobster roasted artichoke parmesan truffle oil 26

Pan Seared Scallops
braised red cabbage spinach apple brown butter 25

Note: Items are either served undercooked or cooked to customer's preference. When making your decision you should keep in mind that consuming raw or undercooked meats, poultry, seafood or eggs increases your risk of food borne illness. CHICKEN SHRIMP STEAK SALMON CAN BE ADDED TO ALL PLATES UPON REQUEST
~Executive Chef Andrew Walsh